Energizing Thai Coconut Smoothie Bowl
This vegan, gluten-free, and dairy-free Thai Coconut Smoothie Bowl recipe is perfect for a healthy brunch or breakfast, packed with antioxidants and energy-boosting ingredients.
Allergens
Nuts
Ingredients
- 2 cups frozen mixed berries 1/2 cup coconut milk 1/4 cup fresh spinach leaves 1/4 cup cashews, soaked for at least 1 hour and drained 1 lime, juiced 1 tbsp chia seeds 2 cups almond milk 1/2 cup shredded coconut, toasted Toppings: fresh berries, kiwi, almonds, and mint leaves
Instructions
- In a blender, combine frozen mixed berries, coconut milk, spinach, soaked cashews, and lime juice. Blend until smooth.
- Pour the blended mixture into a bowl. Gently stir in chia seeds to thicken the smoothie.
- In a separate container, mix almond milk with toasted shredded coconut.
- Pour the almond coconut milk mixture over the smoothie bowl and serve immediately.
- Top with fresh berries, kiwi slices, almonds, and mint leaves for an extra burst of flavor and color.
Chef’s Insight
Use seasonal berries for the freshest flavor and variety of colors.
Notes
This dish is rich in antioxidants and healthy fats, making it a perfect choice for an energizing breakfast or brunch.